Cigar Burek Recipe

Combine the crumbled feta and shredded mozzarella in a medium bowl. If using only feta, mash slightly with a fork to get a spreadable texture.

Add the large egg, chopped parsley, black pepper and dried oregano (if using). Mix thoroughly until evenly combined. Taste and adjust seasoning if desired — remember a little salt may be unnecessary if feta is salty.

Prepare your work surface: keep the phyllo covered with a lightly damp towel so sheets don’t dry out. Lay out one sheet of phyllo and brush the surface lightly with melted butter (about 1 tsp per sheet) or brush with a little oil and a dab of water to help seal.

Cut each phyllo sheet into 3 long equal strips (lengthwise) to form roughly 3–4 inch wide rectangles for rolling into cigar shapes.

Place about 1 tablespoon of the cheese filling near one short edge of a strip, leaving a small margin on the edge. Fold the lower short edge over the filling, then fold in the long sides snugly and roll tightly toward the top edge to form a cigar shape. Brush the final top edge with a little melted butter or water-flour paste to seal. Repeat with remaining strips and filling. You should get about 24 rolls depending on strip size.

Optionally, for a sturdier wrap, you can lightly dust each rolled cigar with a little flour before breading to help the coating adhere.

Set up a dredging station: shallow bowls or plates with (1) flour, seasoned with a pinch of salt, (2) beaten eggs, and (3) breadcrumbs.

Working in batches to avoid overcrowding, dredge each sealed cigar first in flour, shaking off excess, then dip in beaten egg, and finally roll in breadcrumbs until evenly coated. Place finished rolls on a tray and let rest 5 minutes so coating adheres.

Pour oil into a wide skillet to a depth of about 1/2 inch (or heat a heavy-bottomed pot with enough oil for shallow frying). Heat over medium-high until oil registers about 350°F (175°C) or a small breadcrumb dropped in sizzles and browns in ~30 seconds.

Fry the cigars in batches (do not overcrowd) for 2–3 minutes per side, turning gently with tongs, until golden brown and crisp on all sides. Adjust heat as needed to prevent burning; maintain a steady sizzle.

Remove fried burek to a paper towel–lined rack or plate to drain. Sprinkle lightly with salt while still hot.

Arrange warm cigar burek on a serving platter. Garnish with chopped parsley and serve with lemon wedges and yogurt or tzatziki for dipping.

Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to crisp up, or refreshed in a skillet over medium heat.